rice pudding; tofu pumpkin pie

Hi all--
I'm just catching up on the list after being out of cyberspace for a
few weeks.
Pumpking tofu pies are actually quite easy to make. I process soft
tofu in my food processor until soft (I use Hinoichi--the water-packed
stuff--with excess water poured off). To one of these (I believe
14oz) cartons I add about three cups of pumpkin puree, 3/4 cup honey
or other sweetener (honey seems to work best, though) and then the
spices. Spicing isn't my strong suit, but I think I added about 1.5
tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp allspice.
Another idea for the pie, while I'm at it, is to use graham crackers
for a simple crust (my cooking skills do not extend to *anything*
involving a rolling pin)--I simply line the bottom of a squarish pan
with whole low fat cinnamon grahams and pour the pumpkin mixture on
top. It turned out surprisingly well (my SAD brother ate it even
*after* I told him it had tofu). There are also a couple of recipes
in the archives.
re: rice pudding. I know several people have already posted recipes,
but I found this wonderful recipe in Jay Solomon's 150 Vegan Favorites
and couldn't resist posting:
Mexican-Style Rice Pudding
2.5 cups rice milk
2 cups leftover white or brown rice (cooked)
1/2 cup white sugar
1/4 cup dark raising
1/2 teaspoon vanilla extract
1 whole cinnamon stick (NOT ground cinnamon)
1 (2-inch) strip of lime or orange peel.
combine all ingredients. Cook over medium-low heat about 30-40
minutes or until mixture is thick. Stir frequently. Refrigerate
about 1 hour before serving. Remove cinnamon stick and citrus peel
before serving.
Laura's tip: If you use vanilla rice milk, you may find it necessary,
as I did, to reduce the sugar and omit the vanilla.
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